Tuna Mushroom Casserole

This isn’t
your usual tuna noodle casserole with a can of cream soup – this one has green
beans, mushrooms, celery and garlic and Swiss cheese in the easy sauce. The
sauce looked too thin before cooking, but was just right. I used Fontina cheese I had on hand; I think
cheddar would also be good. I used a few
canned onion rings left from the holidays instead of the bread crumbs and
butter, my husband loves them.

I hate,
hate, hate recipes that don’t tell you how much dry noodles to cook – I guessed
and came out right – 6 ounces made the 2 ½ cups when cooked. I also
sautéed my onions, celery and garlic and mushrooms instead of boiling them,
right in the pan I cooked my noodles in, and then I made the sauce, again, right
in the same pan.

The recipe
says 4-6 servings, we thought 8 was more like it. I made it in 2 smaller casseroles; one baked
the first day and one later.

Tuna Mushroom Casserole

1/2 Cup
Water (I used water from the tuna as part of this)

1
Teaspoon Chicken Bouillon
Granules

10
Ounces Green Beans, Frozen

1
Cup Onion -- chopped

1
Cup Fresh Mushrooms -- sliced

1/4
Cup Celery -- chopped

1
Clove Garlic -- minced

1/2
Teaspoon Dill Weed

1/2
Teaspoon Salt

1/8
Teaspoon Pepper

4
Teaspoons Cornstarch

1 1/2
Cups Whole Milk

1/2
Cup Swiss Cheese -- shredded

1/4
Cup Mayonnaise

2 1/2
Cups Noodles -- medium, cooked
and drained (about 6 ounces dry)

12 1/4 Ounces
Tuna -- drained and flaked

1/3
Cup Dry Bread Crumbs

1
Tablespoon Butter

In a large
saucepan, bring water and bouillon to a boil, stirring to dissolve. Add the next eight ingredients; bring to a
boil. Reduce heat; cover and simmer 5
minutes until vegetables are tender.
Combine cornstarch and milk until smooth; add to vegetable mixture,
stirring constantly. Bring to a boil;
boil 2 minutes until thickened. Remove
from heat; stir in cheese and mayonnaise until cheese is melted.

Fold in
noodles and tuna. Pour into a greased 2
1/2 quart baking dish. Brown bread
crumbs in butter; sprinkle over casserole.
Bake, uncovered, at 350° for 25-30 minutes or until heated through.

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We live a lot like our folks did in the 40's and 50's - baking, gardening, canning, cooking from scratch, hanging up the wash, having coffee with friends, sharing good books, taking a Sunday drive in the country.We don't feel like we're giving up anything.